THE IMPACT OF TRANSLATION TECHNIQUES AND SUBTITLING RULES TO THE EQUIVALENCE OF MEANING OF CULINARY TERMS IN THE FRESH WITH ANNA OLSON SEASON 1 SUBTITLE

Hetty Hartati Novita

Abstract


The emergence of cable TV in Indonesia has made this author interested in focusing on the topic of culinary terms translation in the subtitle of Fresh with Anna Olson Season 1 program broadcasted on Asian Food Channel station. In this paper, this author analyzes the translation techniques suggested by Molina and Albir used by the translators to create the more accurate, natural, and communicative subtitle even though there are subtitling rules to follow. The result is, most of the translated terms have equivalence in meaning between the ST and the TT, while the ones which are not equivalent are due to the application of two particular techniques, Discursive Creation and Adaptation.

Keywords


culinary terms, Fresh with Anna Olson, Molina and Albir, translation techniques, subtitling rules

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